Black bean, spinach and feta quesadilla 


1 can black beans

Seeded tortillas

Feta cheese 

Cheddar cheese 

Wash baby spinach 

3 Garlic cloves


1 Red onion 

Olive oil 

For the salsa:

A handful of baby plum tomatoes 

1 Red onion

Lemon juice

Red chilli 

1 small garlic clove 

On a low heat add a drizzle of olive oil to a non stick pan and cook the minced garlic cloves and diced red onion. All this to cook for around 10 minutes until onions become soft and translucent. Add a teaspoon of paprika and season with salt and black pepper. 

Add a handful of the spinach and let it wilt, then add the rinsed and drained black beans and crumbled feta cheese. If you like, at this stage you can add some jarred jalapeños to give the mix a little kick. 

In a large frying pan place your tortilla wrap and let it warm up, on one half sprinkle the grated cheddar on top followed by the black bean mix. 

Flatten slightly and fold the tortilla in half to cover, once the bottom of the tortilla has firmed up carefully flip it over to cook the other side. All in all this will take around 10minutes. Serve immediately with the salsa and some yogurt or soured cream if you prefer and few cheeky tortilla chips for a bit of crunch 😉

For the salsa:

Chop up the plum tomatoes and red onion into small chunks, mix together with some lemon juice, olive oil and chopped coriander and 3 or 4 thin slices of chilli deseeded if you prefer – that’s all there is to it! Why buy it ever again?! 

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